How to Cook And Make Zucchini Noodles
Zucchini noodles, sometimes playfully dubbed "zoodles," are the perfect answer for those seeking a healthier alternative to traditional pasta. As a registered dietitian and food enthusiast, I often find myself experimenting with different ways to prepare veggies.
Equipment
- Tablespoon, Cup
Ingredients
- 3 medium-sized zucchinis the star of the show
- Extra virgin olive oil for brushing (optional, enhances flavor)
Sauce and topping choices:
- Grilled or roasted seasonal vegetables
- Freshly grated Parmigiano-Reggiano cheese
- Oven-roasted cherry tomatoes
- Zesty lemon vinaigrette
- Classic marinara sauce
- Fresh basil pesto
- Fresh herbs basil or mint
- 1 teaspoon lemon zest
- 1 teaspoon toasted pine nuts
Instructions
Step 1: Choose Your Zucchini Wisely
- Select firm zucchinis with glossy skin. Avoid those with soft spots or blemishes. Your choice will impact the final dish!
Step 2: Spiralizing or Slicing
- You can use a spiralizer, julienne peeler, or simply a sharp knife:
- Spiralizer: Just secure the zucchini and twist it, creating beautiful, long noodles.
- Julienne Peeler: Run it down the zucchini to produce thin strips.
- Knife: Slice the zucchini into even strips or thin rounds.
- Each method offers a unique aesthetic and texture.
Step 3: Salting
- Place the noodles in a colander and sprinkle with salt. This step helps draw out excess moisture, preventing a soggy dish. Let them sit for about 10 to 15 minutes.
Step 4: Rinse and Pat Dry
- After the break, rinse the noodles with cold water to wash off the salt. Pat them dry with a paper towel or a clean kitchen cloth.
Step 5: Sauté or Cook
- Heat a tablespoon of olive oil in a pan over medium heat. Add the zucchini noodles. Sauté for about 5 minutes, stirring occasionally. They should be tender but still have a slight crunch.
Step 6: Serve and Enjoy
- Once cooked, combine with your choice of sauce, veggies, or protein. Top with cheese, nuts, or herbs for that extra pizazz!
Notes
Avoid overcooking: Too much time on the heat leads to mushy noodles. They should remain al dente – a little bit of bite!
Use the right tool: A high-quality spiralizer or peeler can make a significant difference in ease and results.
Experiment with flavors: Don’t shy away from spices, garlic, or different sauces! The noodles are a canvas.
Prep ahead: If time permits, spiralize your zucchini in advance. Store them in an airtight container in the fridge for up to three days.
Store leftovers properly: Leftover zoodles can be stored in the fridge for a short time. It’s best to keep them separate from sauces to maintain their texture.
Nutrition
Calories: 35kcalCarbohydrates: 7gProtein: 2gFat: 0.5gFiber: 2g
Tried this recipe?Let us know how it was!